May your inner Southern Grandmother rejoice- this dish is perfect for a cast iron skillet! This chicken, pepper, & potato hash is sautéed with a simple blend of garlic and fresh oregano, allowing each ingredient’s flavor to come through. The tart cherries and balsamic dressing are a refreshing take on the classic kale salad.

Ingredients & Tools

Dried Cherries

Balsamic Vinegar

Kale

Olive Oil

Sweet Peppers

Baby Potatoes

Shallot

Oregano

What you Need

Nutrition Facts

/ Per Serving

Calories

574

Method

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About the Chef

Chef Seth Freedman

Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.